Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
    - BEVERAGES (18 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 19)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 7)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription  
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 3)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Similar Journals
Journal Cover
International Journal of Food Safety, Nutrition and Public Health
Number of Followers: 20  
 
  Hybrid Journal Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1479-3911 - ISSN (Online) 1479-392X
Published by Inderscience Publishers Homepage  [451 journals]
  • A perspective on the potential health risks from PCBs and heavy metals
           contamination of M. merluccius from Mediterranean Sea

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      Authors: Sara Spognardi, Ilenia Bravo, Riccardo Rea, Lucio Cappelli, Patrizia Papetti
      Pages: 85 - 103
      Abstract: In this study, we determined the concentration of six marker PCBS congeners and four trace elements, all having a maximum tolerable level of intake set by EU regulation, in samples of European hake taken from the Mediterranean Sea. The results showed that the contaminant levels were below the recommended international limits in all samples, although with higher PCBs concentrations in samples from Ligurian and Adriatic Sea. The relationships between the contaminants and the sampling sites were investigated using analysis of variance (ANOVA) and Tukey's HSD post-hoc tests. Statistical analysis revealed significant interactions especially between the PCBs, the sum of PCBs and the sites. To evaluate the potential health risk from consumption, we calculated the estimated daily intake (EDI) for adults, finding that total health risk index (HRI) value was low (< 1) in the case of chronic consumptions, despite the non-negligible mercury concentration.
      Keywords: bioaccumulation; polychlorinated biphenyls; PCBs; heavy metals; European hake; Merluccius merluccius; Mediterranean Sea
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 85 - 103
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113404
      Issue No: Vol. 6, No. 2 (2021)
       
  • Safety of cooked foods in home and street vended conditions beyond two
           hours: relevance of 'safe storage temperature' message from
           WHO's five keys for safe food in India

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      Authors: Alekhya Sabbithi, Naveen Kumar Ramachandrappa, SubbaRao M. Gavaravarapu, N. Balakrishna, Sudershan Rao Vemula
      Pages: 104 - 119
      Abstract: The present study examined the differences in microbial growth of foods prepared in household and street vended conditions. Three commonly consumed foods (rice, dhal, meat) were prepared in household (HH) condition and similar food samples collected from street vendors for microbial analysis (USFDA-BAM protocol) at every 2 hrs up to 8 hrs. TBC in cooked rice appeared after 6 hrs (log 0.45 ± 0.36 cfu/g) and 2 hrs of storage (log 0.95 ± 0.94 cfu/g) from HH foods and street foods respectively. Meat samples had log 1.28 ± 1.48 cfu/g at 8 hrs and log 1.17 ± 1.35 at 4 hrs in HH and street foods respectively. <i>Bacillus cereus</i> and <i>Salmonella</i> spp. were identified in street-vended dhal samples after 4 hrs. There is a need for better understanding on shelf life of cooked foods in HH conditions and street foods.
      Keywords: microbial growth; households; rice; dhal; meat; street foods; storage; cooked foods; India
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 104 - 119
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113403
      Issue No: Vol. 6, No. 2 (2021)
       
  • Nutritional management in polycystic ovary syndrome: challenges and
           opportunities

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      Authors: Caroline Hmedeh, Ghina Ghazeeri, Ihab Tewfik
      Pages: 120 - 130
      Abstract: PCOS is one of the most common endocrine diseases affecting women of reproductive age. There is a high prevalence among diseased females. The proper diet for PCOS thus targets these two characteristics of the disorder and through their management and the other symptoms of PCOS including hirsutism, acne and infertility are targeted. Saturated fats consumption should be reduced the unsaturated fat intake must be balanced with the carbohydrate and protein intake. Carbohydrate intake should not be abundant in the diet and the protein intake should not exceed 20% of the total macronutrient calorie intake. A healthy lifestyle must be followed which includes at least 30 minutes of exercise, five times a week. A properly managed diet combined with a balanced lifestyle addresses insulin resistance, cardiovascular health and metabolism, all of which target PCOS symptoms and alleviate them.
      Keywords: polycystic ovary syndrome; PCOS; fats; carbohydrates; proteins; insulin resistance; diabetes; hirtsuism; infertility; glycaemia; glycemic index; physical activity; lifestyle; diet 3
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 120 - 130
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113389
      Issue No: Vol. 6, No. 2 (2021)
       
  • Urban vegetable farming in Ghana: assessing the health risks from
           objective and subjective lenses

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      Authors: Abdul Wahid Arimiyaw, Kabila Abass, Felix Asante
      Pages: 131 - 145
      Abstract: Urban vegetable farming remains a potential public health threat in many underdeveloped countries where wastewater is predominantly used. This paper assesses health risks associated with the use of contaminated water for vegetable farming from an objective and farmers' subjective lenses. Samples of water and vegetables taken from vegetable farming communities in Kumasi were tested for microbial contamination using the most probable number (MPN) method. Besides, health risk perceptions of farmers were assessed using thematic analytical framework. Results show high contamination levels of <i>total coliform</i>, <i>Escherichia coli</i> and <i>Enterococci aerogenes</i> bacteria in both water and vegetable samples, far above the World Health Organisation standards and the benchmark set by the International Commission on Microbiological Specifications for Food. While objective laboratory results show that both the irrigation water and the vegetables produced pose public health risks, farmers generally assessed these as safe. Strict supervision, enforcement of relevant by-laws and continuous public education by metropolitan, municipal and district assemblies are key in ensuring healthy vegetable production for the consuming public.
      Keywords: urban vegetable; vegetable farming; wastewater irrigation; microbial contamination; health risks; risk assessment; risk perceptions; thematic analytical framework; most probable number; MPN; qualitative; urban Kumasi; urban Ghana
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 131 - 145
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113407
      Issue No: Vol. 6, No. 2 (2021)
       
  • Identification of inexpensive natural biopreservatives for food processing
           applications

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      Authors: Sayed Golam Mohiuddin, Md Masudur Rahman, Shoeb Ahmed
      Pages: 146 - 157
      Abstract: Over the years several physical and chemical preservation techniques have been adopted to deal with food spoilage, however, some of them are not suitable for consumption and pose severe health concerns. This calls for an immediate pursuit towards preservation approaches which are strongly effective in terms of antimicrobial, antifungal, mycotoxins inhibition. The use of natural antimicrobial compounds especially extracted from plants are of growing interest due to their non-hazardous properties. This study is designed to identify effective natural bio-preservatives from plant extracts. Among some natural plant extracts tested, cinnamon and clove essential oil (EO) were found to be most effective. The minimum inhibitory concentration (MIC) for bacteria for both cinnamon and clove was found to be 0.2% (v/v). These were also tested for antifungal properties, where unlike clove EO, cinnamon EO was found to be very good antifungal agent. The results suggest that cinnamon and clove EO have strong antibacterial and moderate antifungal activity and may be used as biopreservatives for raw and slightly processed food.
      Keywords: antimicrobial agents; food safety; essential oils; minimum inhibitory concentration; MIC
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 146 - 157
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113406
      Issue No: Vol. 6, No. 2 (2021)
       
  • Determination of formaldehyde in fresh seafood under different washing and
           cooking conditions

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      Authors: Pattama Senthong, Tule Sirikitputtisak, Sivasit Wittayasilp
      Pages: 158 - 166
      Abstract: This study assessed the concentrations of formaldehyde in seafood from domestic markets in Thailand. The four fish species sampled were mackerel, skipjack, threadfin bream, and mullet, along with one prawn and one squid species. Formaldehyde concentrations after alternative preparation conditions were considered. This included the number of rinse cycles: one or two; and alternative cooking methods: boiled and fried. The results indicated that skipjack and threadfin bream had the highest and lowest formaldehyde concentrations, respectively. Rinsing seafood with water once or twice was found to reduce formaldehyde concentrations by 16% or 26%, respectively. Cooking by boiling or frying reduced formaldehyde concentrations by 42% or 41%, respectively. In all cases of preparation and cooking observed, the formaldehyde concentration remained below the permissible level set by the Department of Medical Sciences (5 mg/kg).
      Keywords: formaldehyde; formalin; seafood; fish; prawn; squid; washing; cooking; frying; boiling
      Citation: International Journal of Food Safety, Nutrition and Public Health, Vol. 6, No. 2 (2021) pp. 158 - 166
      PubDate: 2021-03-03T23:20:50-05:00
      DOI: 10.1504/IJFSNPH.2021.113405
      Issue No: Vol. 6, No. 2 (2021)
       
 
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